Ingredients:

• 12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate
• 2 oz Or more 151 Rum
• 1 Large scoop whipped cream
• 1 oz Haagen-Dazs Liqueur or Baileys Irish Cream
• 2 tb Chocolate syrup

How To:
Fresh grind the coffee. We use either the Swiss chocolate or the chocolate mint coffee. Brew.
In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup

Ingredients:

• 3 c Hot brewed coffee
• 3/4 c Half-and-half
• 3/4 c Firmly packed Lt.Brown sugar
• 2 tb Butter or margarine
• 3/4 c Paraline liqueur
• Sweetened whipped cream
  

How To:
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until horoughly heated (do not boil).
Stir in liqueur; serve with sweetened whipped cream.